

VEGETABLE FILLING:
4 tbsp extra-virgin olive oil
1 green onion, chopped
1 zucchini, diced
1 green bell pepper, diced
1 eggplant, diced
1 cup button mushrooms, chopped
Pinch of freshly ground black pepper
3 sprigs thyme
1¼ cups FAGE Total 5%, 2%, or 0%
¼ cup breadcrumbs
½ cup freshly grated Parmesan cheese (or Grana Padano)
Salt to taste
TOMATO SAUCE:
1 garlic clove, crushed
3 tbsp extra-virgin olive oil
1 (28-oz) can tomato purée
Salt to taste
8 basil leaves (torn, not chopped)
CANNELLONI:
1 (250g) package fresh cannelloni, uncooked
GARNISH:
¼ cup freshly grated Parmesan cheese (or Grana Padano)